Ready in 45 minutes
This fresh from the garden dish can be served both vegetarian or with prosciutto or the ham of your choice. Delicious on bruschetta. I created this in my kitchen in an Italian version.
Top-ranked recipe named "Garden medley"
Wash and cut the eggplant in round slices, brush with oil, sprinkle with italian herbs and bake for about 20 minutes. Meanwhile sautee the chopped mushrooms, zucchini, bell pepper, garlic in olive oil in a large pan.
Brush with oil an oven dish and layer the baked eggplant slices, the mushroom mixture, the tomato cut in round slices.If using ham add it now to the medley. Sprinkle with balsamic vinegar.Sprinkle parmesan on top. Add one beaten egg and basil leaves and bake for 20 minutes.Serve and enjoy.